Purple Coleslaw with Toasted Almonds.

This blog is very heavy on the cakes, this isn’t necessarily a bad thing but to redress the balance I thought it was high time I included a Salad.

I’m a huge fan of coleslaw but since learning how to make it myself (there really wasn’t much to learn) I’ve not had shop bought once. This has meant when the local shops fail me on the cabbage front I will just simply do without my treasured coleslaw. It really is so much nicer homemade and nowhere near as fattening, shop bought coleslaws are drowned in mayonnaise whereas this just used a tablespoon of light mayo between 2 people – which is only 1 Weight Watchers point shared, meaning there was no harm adding some Toasted Almonds. When shared between 2 people (a very decent sized portion) it only used up 4 of my precious Weight Watchers points.

Purple Coleslaw with Toasted Almonds

1/4 small red cabbage
1 medium red onion
1 pink lady apple (or your favourite apple of choice)
1 medium carrot
small handful of chopped parsley
juice of 1 lemon
1 tsp of olive oil
1 tsp Dijon mustard
1 tbsp light mayonnaise
seasoning
30g blanched almonds

Finely slice the cabbage, onion, apple & carrots – I leave the skin on, but you can peel them if you prefer.

Mix the lemon juice, olive oil, Dijon, mayonnaise in a glass.

In a dry pan on a medium heat toast the almonds, moving them occasionally so they don’t catch.

Add your vegetables & dressing to a serving bowl, season to taste and add the parsley and mix together, don’t be afraid to get your hands in.

Top with your nuts.

Serve as a generous lunch for two or as an accompaniment to Burgers etc